Classic Gingerbread Cookies
Makes approx. 6 dozen 3-inch cookies
This is a fantastic gingerbread cookie recipe. The dough is very durable, doesn’t need to be chilled before
rolling out and and freezes beautifully. The cookies taste amazing with or without frosting. The dough doesn’t
spread much when baked so cookies keep their shapes. If you like a crispy cookie, you can bake for another 2
minutes. This recipe makes a lot of dough in a single batch; it is great to have on hand during the holidays.
You can even roll it into a log and slice cookies to bake as you need.
30 oz. all purpose flour (6 cups)
1 tsp baking soda
½ tsp baking powder
2 Tbsp ginger
2 Tbsp cinnamon
1½ tsp ground cloves
1 tsp allspice
1½ tsp salt
8 oz. sweet butter, room temperature
1 cup brown sugar
1½ cups molasses
2 eggs
Preheat over to 350°F.
Sift flour, baking soda, baking powder, spices and salt in a large mixing bowl. Combine and set aside.
In a mixer with a paddle attachment, cream butter and sugar until fluffy, about 5 minutes.
Break the eggs into a medium bowl and beat lightly. Boil the molasses in a small sauce pot. Remove from heat
and temper the eggs by slowly drizzling about ¼ cup of the hot molasses into the eggs, whisking constantly
until incorporated. Slowly pour the warmed eggs back into the hot molasses, again whisking constantly. Let the
mixture stand to cool for a bit (until warm, not hot).
With the mixer on medium speed, add the molasses to the creamed butter and sugar making sure you scrape down
the bowl once or twice while adding. Adjust the mixer to low speed and add the dry ingredients slowly.
Roll dough onto a floured surface to ¼-inch thick and cut with cookie cutters. Put cut cookies on a baking
sheet lined with parchment paper. Bake for 10 minutes, rotating the pan after 5 minutes.
Let cool on a wire rack. Decorate as desired.
